Flowers are, of course, used more for decorating than for flavor. Keep that in mind when spicing up your summer salads and don’t go overboard. Remember that less is more when it comes to flavoring with flowers. There are many edible flowers and several herbs that have edible blooms. Chive and thyme flowers can be eaten, although the chive flower may surprise you with its strong onion taste.
Flower blossoms are often used in spicing foods and in blending herbal teas. The best-flavored ones are chamomile, hibiscus, lavender and violas. Be aware that the leaves or other parts of edible flowers may be toxic and may trigger allergic reactions.
There are a few rules you should follow when using flowers to dress up a salad. One is to use the salad dressing before adding the flowers. This avoids discoloration. Make sure you rinse your flowers first. Don’t cut the flowers until right before serving the salad. Otherwise the flowers may wilt.
For an easy Edible Flower Dressing try the following: Combine ½ cup safflower oil, ¼ cup honey and 2 tablespoons of lemon juice. Whisk this together for a full minute. Toss the dressing in the salad and serve with a sprinkling of pretty flowers on top. It makes for an impressive and colorful presentation.
You you may be wondering if any of the flowers in your own yard can be eaten. You will be surprised at how many of them are edible. Often you can use parts of the leaves and still use the flower as an attractive garnish. Make sure your guests know which are just for show. For example, leaves of bee balm are used to make teas. They have a citrus flavor combination of orange and lemon and can be included in a salad. Their beautiful red flowers make a showy garnish, but should not be eaten. Read more …